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We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001. We Only Sell Products That We Use At Our Meat Processing Plant - So YOU Only Buy the BEST Products!

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The Ask The Meatman™
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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755

This is Jackson Frozen Food Locker - the physical location of Ask The Meatman.com.  Cotton Meyer started the business in 1949 after he received his "Meat Cutting Diploma" that he obtained through the GI Bill.

Craig Meyer/Owner
is the MEATMAN!

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Sausage Definitions

Pork Sausage:  A typical sausage consists of ground meat that's combined with fat, flavorings, and preservatives, and then stuffed into a casing and twisted at intervals to make links.  Pork is most commonly used, but butchers also use beef, lamb, veal, turkey, chicken, or game, and some also use fillers like oatmeal and rice to stretch the meat a bit.  Casings vary too--in addition to intestines or artificial casings, butchers sometimes use stomachs, feet, skins, or they do away with casings altogether and sell the sausage in bulk.  After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or precook it in some way. 
italiansausage.jpg (7253 bytes)

Italian Sausage:  This is a pork sausage that's often added to pasta sauces. Varieties include sweet Italian sausage = mild Italian sausage, which is flavored with garlic and fennel seed, and hot Italian sausage, which also has a shake or two of crushed chile peppers.  It's sold either as links or in bulk.  Cook thoroughly before serving.

Cajun Style Sausage:
bratwurst.jpg (5481 bytes)Bratwurst:  This is made with pork and sometimes veal, and seasoned with subtle spices.   It usually needs to be cooked before eating, though some markets carry precooked bratwurst..   
Bologna/Frankfurter:
polishsausage.jpg (5147 bytes)Polish Kielbasa:  Kielbasa (AKA Polish Sausage) is a sausage made with pork and/or beef and flavored with garlic, pimento, and cloves.  They can come already cooked, but most people heat them before serving.   
Boudin:  A highly seasoned link sausage of pork, pork liver, and rice that is a typical element of Louisiana Creole cuisine
Maple Flavored Breakfast Sausage:

We have a FREE PDF article on "The Art and Practice of Sausage Making".  It is 24 pages long! To view it, just click here.

If you would rather download the FREE PDF "The Art and Practice of Sausage Making" article and save it to your computer, just right click here., and choose "Save Target As"

Get Adobe Acrobat Reader Free.You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

Last Updated:  Wednesday, February 10, 2016 03:19 PM

 
Legg #10 Seasoning Legg Hot Seasoning Legg Kielbasa Seasoning Legg Maple Flavor Seasoning Legg Bratwurst Seasoning Legg Cajun Seasoning Legg Bologna Seasoning
Legg BBQ Seasoning & Rub Legg Mild Italian Seasoning Legg Hot Italian Seasoning Legg Sweet Italian Seasoning Legg Chorizo Seasoning Legg Mesquite Marinade  
Witts BBQ Seasoning Witts #110 Seasoning Witts #102 Seasoning Witts #1504 Seasoning Witts #1503 Seasoning Witts Cajun Seasoning Witts BBQ Marinade
NEW - Our Own Custom Blended NO SALT Pork Sausage Seasoning

New lower price on AC Legg Seasonings!Fresh Sausage Seasonings from AC Legg
(Also known as "Old Plantation" Seasoning)

These Seasonings work GREAT for fresh Deer Sausage too!**
[Each bag of seasoning will season 25 lbs. of meat]

Fresh Sausage Seasonings From WittsNew lower price on Witts Seasonings!
These Seasonings work GREAT for fresh Deer Sausage too!**
[Each bag of seasoning will season 25 lbs. of meat]



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